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Crack Burger

A juicy beef burger layered with crispy bacon, sharp cheddar, and creamy ranch dressing, all tucked inside buttery toasted brioche buns. Ready in under 30 minutes, it delivers an irresistible blend of smoky, tangy, and savory flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 burgers
Ingredients Method Notes

Ingredients
  

Main
  • 1.5 pounds ground beef 80/20 blend
  • 8 slices thick cut bacon
  • 4 slices sharp cheddar cheese
  • 1/2 cup ranch dressing
  • 4 brioche burger buns
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter for toasting buns
  • Lettuce leaves optional
  • Sliced tomato optional
  • Sliced red onion optional

Method
 

  1. Place 8 bacon slices in a cold skillet, set heat to medium, and cook for 8–10 minutes, flipping occasionally, until evenly crispy. Transfer to paper towels to drain.
  2. In a small bowl, mix 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  3. Divide 1.5 lb ground beef into four 6-oz portions. Gently shape each into a 3/4-inch-thick patty and press a shallow indent in the center.
  4. Season both sides of each patty generously with the prepared spice blend.
  5. Preheat a cast-iron skillet or grill over medium-high heat (about 400 °F/205 °C) for 3 minutes.
  6. Cook patties for 4 minutes without moving, flip once, and cook another 3–4 minutes until internal temperature reaches 160 °F/71 °C for medium doneness.
  7. Place 1 slice sharp cheddar on each patty during the last minute of cooking, cover skillet or close grill lid, and let cheese melt.
  8. Butter cut sides of 4 brioche buns with 2 tbsp butter and toast in a separate skillet over medium heat for 1–2 minutes until golden.
  9. Spread about 1 tbsp ranch dressing on each bun half. Layer the cheesy patty, 2 bacon slices, and optional lettuce, tomato, and red onion. Cap with the top bun and serve immediately.

Notes

Allow cooked patties to rest for 2 minutes before assembling to keep juices inside and prevent soggy buns. For grill cooking, maintain high direct heat and close the lid when melting cheese.